Giant Dill Pickle Chicken Cutlet with Creamy Dill Salad
This crispy giant dill pickle chicken cutlet is made with seasoned ground chicken and gluten-free panko, then topped with creamy dill salad and Greek yogurt pickle ranch for an easy, high-protein dinner.No added sugar: This recipe contains no added sweeteners. For a truly no-added-sugar version, check the labels on your pickles, pickle juice, Dijon mustard, and gluten-free panko, as some brands may contain added sugar.
Servings 4 as a dinner (or 6-8 as a sharing plate)
Calories 440kcal
Ingredients
Chicken Cutlet — Meat & Seasoning:
- 1 lb. lean ground chicken
- 2 tablespoons dill pickle juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- ½ teaspoon paprika
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 3 tablespoons finely grated parmesan (optional — omit for dairy-free; see Tips)
Chicken Cutlet — Panko Crust:
- 2 tablespoons cassava flour for pressing surface (plus more as needed)
- 1 large egg whisked
- 2 cups certified gluten-free panko breadcrumbs
- ½ teaspoon fine sea salt
- ¼ teaspoon garlic powder
- Pinch of black pepper
- Avocado oil spray (generous amount — this is what gets the crust golden)
Greek Yogurt Pickle Ranch:
- ¾ cup full-fat plain Greek yogurt (I like Nancy’s Probiotic Foods)
- 3 tablespoons dill pickle juice
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- 1 teaspoon avocado oil or good olive oil
- Salt to taste
- ¼ cup finely diced dill pickles
- 2 tablespoons fresh dill chopped
- 1 tablespoon fresh chives chopped
- 1 tablespoon fresh parsley finely chopped
Shredded Romaine Salad:
- 2 romaine hearts inner leaves only, very finely shredded (about 5 cups)
- ½ English cucumber halved and thinly sliced (about 1 cup)
- ⅓ cup thinly sliced dill pickles
- ½ small red onion thinly sliced (about ½ cup)
- 2 tablespoons fresh dill
- 3-4 tablespoons of the Greek Yogurt Pickle Ranch (from above)
- Salt and pepper to taste
Instructions
For the Greek Yogurt Pickle Ranch:
- Make the pickle ranch first so the flavors have time to meld.
- In a bowl, whisk together the Greek yogurt, pickle juice, lemon juice, lemon zest, Dijon, garlic powder, onion powder, black pepper, avocado oil, and a pinch of salt until smooth and combined.
- Fold in the diced pickles, fresh dill, chives, and parsley. Taste and adjust salt or pickle juice as needed.
- Cover and refrigerate until ready to serve.
For the Giant Dill Pickle Chicken Cutlet:
- Preheat the oven to 450°F.
- In a medium bowl, combine the ground chicken, pickle juice, garlic powder, onion powder, dried dill, paprika, salt, pepper, and parmesan, if using. Mix gently with your hands until evenly combined — don't overwork it.
- Lay a large piece of parchment paper on a flat surface or cutting board. Dust generously with cassava flour. Add the chicken mixture to the center. Dust the top with a little more cassava flour, then lay a second piece of parchment on top. Press and flatten into one large oval or rectangle, about ¼ inch thick — roughly the size of a standard sheet pan. Thinner and more even = crispier crust. Remove the top parchment.
- In a shallow bowl or plate, mix the GF panko with the fine sea salt, garlic powder, and black pepper until evenly combined.
- Brush the top surface of the cutlet generously with egg wash. Press half the seasoned panko evenly over the top and press gently to adhere. Spray generously with avocado oil spray.
- Place a baking sheet directly on top of the breaded cutlet. With one hand on the parchment underneath and one on the baking sheet, flip confidently in one decisive motion. Peel away the parchment now on top.
- Brush this side with egg wash, press on the remaining seasoned panko, and spray again generously with avocado oil.
- Transfer to the oven and bake at 450°F for 18–22 minutes, until deeply golden and crispy all over and the internal temperature reaches 165°F. Check about half way through and remove pan from oven to spray with more oil if it looks dry.
- Broil for 1–2 minutes at the end for extra crunch (watch closely!).
For the Creamy Dill Salad:
- While the chicken bakes, toss the shredded romaine, cucumber, pickle slices, red onion, and dill with 3–4 tablespoons of pickle ranch. Season with salt and pepper.
- Keep it lightly dressed (the ranch should coat, not drench).
- Slide the hot cutlet onto a large board or platter. Slice into strips on the diagonal with a large knife.
To Serve:
- If preferred, you can pile the dressed salad on top of the chicken cutlet strips for serving, or just plate each serving with salad on the side. Serve the remaining pickle ranch on the side for dipping. Enjoy!
To Store:
- Store components separately, in airtight containers, in the fridge for up to 3 days.
- Make-ahead: Pickle ranch keeps refrigerated up to 5 days and improves with time. Cutlet reheats well in an air fryer or oven at 375°F for 5–8 minutes.
Notes
Note: the (approximate) macros provided are per dinner serving (¼ of cutlet + salad + 2 tbsp ranch, with parmesan). The (approx.) macros for the Pickle Ranch are: ~25-30 calories, ~3g protein, ~2g carbs, and ~0.5g fat.
Swaps & Substitutions:
- Dairy-free: Omit the parmesan. Swap Greek yogurt for full-fat, plain, unsweetened coconut yogurt; protein will be slightly lower.
- Gluten-free: The recipe is naturally gluten-free. Use certified GF panko and cassava flour.
- Ground turkey: Swap in 93% lean ground turkey using the same technique and cook time.
- Lower-carb: For a lower-carb option, bread only the top side of the cutlet using half the panko and seasoning. Follow the same baking instructions.
Nutrition
Fiber: 2g | Calories: 440kcal | Fat: 15g | Protein: 40g | Carbohydrates: 28g